The coalition
GMO Inside is urging consumers to tell Kellogg's and General Mills to either label genetically modified ingredients or else remove them from their products.

GMO Inside is calling on consumers to sign petitions, phone the companies, and take action on the Facebook profiles of both companies and their brands, which include Froot Loops, Frosted Flakes, Chex, Kix, Cheerios, Lucky Charms and many others.

The coalition says that "both Kellogg's and General Mills sell their iconic products in Europe without GMO ingredients."

"You think the FDA has your back? Sure, they recently proposed two new regulations to up food safety measures, specifically how food processors and farmers can work better to keep their fresh products free of dangerous bacteria (remember that killer cantaloupe outbreak from 2011?). But while it may seem like the government is out to protect us from bad -- even fatal -- food-borne illnesses, which cause some 3,000 deaths a year, they don't completely have our best interest -- or health -- in mind.

" 'For numerous suspicious and disturbing reasons, the U.S. has allowed foods that are banned in many other developed countries into our food supply,' says nutritionist Mira Calton who, together with her husband Jayson Calton, Ph.D., wrote the new book 'Rich Food, Poor Food' due out this February."

The post includes the list of 13 ingredients, the foods they're used in, why the government allows them, and their associated health hazards. The list includes coloring agents (blue 1, blue 2, yellow 5 and yellow 6), olestra, and brominated vegetable oil (BVO).

On a brighter note,The Smithsonian's Food & Think blog says that barrel-aged hot sauce may be the "it condiment" of 2013. It's really not as new as you might think. McIlhenny Co. ferments and ages good old Tabasco sauce in white oak barrels for three years, and has been doing so since the company began 145 years ago.

But according to Food & Think, many chefs are now barrel aging their own sauces.

"For Ronnie New, executive chef at Magnolia Pub and Brewery in San Francisco, barrel aging hot sauce is a new venture. He's been making his own hot sauce, similar to Sriracha, for a year and a half, adding it to the restaurant's wings and fried chicken. Magnolia has no shortage of barrels -- its bar buys bourbon and whiskey by the barrel for its house cocktails -- so tossing hot sauce into one of them seemed like a logical move."